The San Saba news. [volume] (San Saba, Tex.) 1873-1966, 1887-09-16
HeaIthfnl Summer prinks.

Sarsaparllla Mead: Three pounds sugar,
three ounces tartaric acid, one ounce
cream tartar, one ounce -four, one ounce
essence of sarsaparilla, three quarts water.
Strain and bottle it, then let it stand ten
days before using.
Maple Beer: To four gallons boiling
water put one quart maple syrup and one
tablespoonful essence Of spruce; when
about milk warm add one pint Of yeast,
and when fermented bottle it. In three
days it will be fit for use.
Currant Shrub: Boil currant juice and
sugar, in proportion Of one pound sugar
TO one pint juice, five minutes Stir it
constantly while cooling; when cold,
bottle it. Use like raspberry shrub, one
spoonful or two to tumblerful of water.
Raspberry Liquor: A pint of raspber-
ries in quart of spirits must be corkcd
tightly for month; then clarity a pound
of sugar in pint and half of water;
filter off the spirit and add it to the
syrup; mix well and put it in small
bottles
Raspberry Vinegar: Mash two quarts
of rasberries in an earthen vessel, put
them in large stone bottle or jar, pour
into them two quarts of good wine vine
gar, cork the jar slightly and let the juice
distill in the sun or warmth for two OF
three weeks; then filter clear snd bottle
it, corhng it well.
English Ginger Beer; Pour four quarts
of boiling water on one ounce and half
of ginger, one ounce cream tartar, one
pound brown sugar and two lemons sliced
thin. Put in two gills of yeast, let it fer
ment twenty-four hours and bottle it. 1t
improves by keepingafew weeks, unless
it is very hot weather, and it is a very nice
beverage.
Lemonade Syrup With one pound of
lump sugar rasp the yellow rind of six
lemons Moisten the sugar with as much
water as it will absorb, and boil it to a
clear syrup. Add the juice of twelve
lemons, stirring it in well beside the fire,
but do not let it boil any more. Bottle
the syrup at once, and cork it when cold.
Mix little of this syrup with cold water
when lemonade is wanted.
Raspberry Vinegar with Sugar Mash
the fruit in an earthen bowl to every
pound of raspberries add pint of vinegar;
cover, and let it stand two or three days,
then press it through jelly-bag; TO every
pint put half pound of loaf sugar; set the
on any scum that rises; allow 1--WE min
utes' gentle boiling; set it to get cold,
then pour it into small bottles and cork
well.
Currant Vinegar: This fine vinegar is
made by simply pressing the fruit to a
mash; let it stand night, then strain the
juice off clear and fill bottles to the brim.
Set them uncorked in the sun or in a
warm place until the fermentation ceases.
Any little impurity that rises skim off
with piece of plotting paper, and cork
the bottles well. White currants are ex-
ccllent for delicate pale vinegar Red
ones make vinegar equal 10 that made
from the finest red wine
Oatmeal Drinks First put into a
large pan quarter Of a pound of fine,
fresh oatmeal, six ounces of white sugar,
and half a lemon, cut into small pieces.
Mix with little warm water; then pour
over it one gallon of boiling water, stir
ring all together thoroughly, and use
when cold This makes a most refresh
ing and strengthening drink If pre-
ferred, raspberry vinegar, citric acid or
any other iayoring may be used instead
of the lemon. More oatmeal may also be
used if preferred. Second Six ounces
of fine oatmeal, four ounces of cocoa and
eight ounces of sugar, mixed gradually
and smoothly into gallon of boiling
water Use when cold.
Ginger Beer: The following recipe for
making very superior ginger beer is
taken from the treatise of Dr. Pereira on
diet. The honey gives the beverage a
peculiar softness, and from not being
fermented with yeast it is less violent in
its action when opened, but requires to
be kept somewhat longer time before
use; White sugar, five pounds; lemon
Juice, quarter of a pint; honey, one
quarter of pound; ginger bruised, five
ounces; water, four and a half gallons. |
Boil the ginger in three quarts Of the |
water for half an hour, then add the |
sugar, lemon juice and honey, with the
remainder the water, and strain through |
a cloth; when cold add a quarter of the
white of an egg and small teaspoonful
of essence of lemon Let the whole stand /
four days and then bottle; it will keep |
for many months. This quantity will |
make one hundred bottles.